10 Slow Cooker Hacks Seniors Living Alone Need to Know (Set It and Forget It)

You can get my Ebook from here: https://ritsyjean.com THE RECIPES GARLIC BUTTER BAKED POTATOES (low, 8 to 10 hrs): 6 medium russets, scrubbed and pierced. Rub with 3 tbsp soft butter mixed with 3 minced garlic cloves; wrap each in foil. 1 cup water in a 6-qt cooker, potatoes in. GLAZED SLOW COOKER MEATLOAF, ON A FOIL SLING (low, 5 to 6 hrs): two 25 x 3 in. strips heavy-duty foil crossed in a 5-qt cooker, sprayed. Mix 2 eggs, 3/4 cup 2% milk, 2/3 cup seasoned bread crumbs, 2 tsp dried minced onion, 1 tsp salt, 1/2 tsp rubbed sage; crumble in 1 1/2 lb ground beef. Round loaf on the foil. Cook to 160°F. Whisk 1/4 cup ketchup, 2 tbsp brown sugar, 1 tsp ground mustard, 1/2 tsp Worcestershire; spoon over, 15 min more. Lift out by the foil, rest 10 to 15 min. Serves 6. LIGHTER SLOW COOKER LASAGNA (low, 3 1/2 to 4 hrs, no longer): brown 1 lb 96% lean ground beef, drain. Stir in 1/4 tsp red pepper flakes, 2 tsp dried thyme, 24 oz jar low-sodium marinara, 3/4 lb eggplant diced unpeeled (2 cups), 1 1/4 cups water. Mix 15 oz part-skim ricotta, 1 cup Italian five-cheese blend (or part-skim mozzarella), 1/4 cup egg substitute or 1 egg white, 1 tbsp parsley. Sprayed pot: sauce, 2 to 3 no-boil noodles, sauce, noodles, all the cheese, rest of the sauce. Makes 8 one-cup servings. SLOW COOKER CARAMELIZED ONIONS (low, 10 hrs): spray the pot; 3 lb sliced onions, 3 tbsp olive oil. Then slide the lid open a few inches to cook off liquid, or pour the liquid off and save it for soup. SLOW COOKER FRENCH ONION SOUP (high, 3 to 4 hrs, then 1 hr): 2 lb yellow onions, halved and sliced; 32 oz box beef broth (less-sodium); 2 tsp dried thyme, in a 5 to 6-qt cooker. Then stir in 2 tbsp flour mixed into 1/2 cup water (or white wine); 1 hr more. Top bowls with a thick slice of sourdough broiled with Parmesan or Swiss. Makes 6 cups. CHEESY SCRAMBLED EGGS WITH SPINACH (low, 1 to 1 1/2 hrs, 2-qt cooker): grease the crock. Whisk 4 eggs, 1/4 cup whole milk, 1/8 tsp garlic powder, salt, pepper; stir in 1/2 cup chopped spinach and 1/4 cup mozzarella. Stir every 30 min. When mostly set, top with 1/4 cup more mozzarella, lid on 5 min. Serves 2. APPLE CRANBERRY PECAN CRISP (high 3 hrs or low 5 to 6): crumbs of 1 cup brown sugar, 1 cup quick oats, 1/2 cup flour, 1/4 cup butter. Mix 3 to 4 cups sliced apples, 1/4 cup dried cranberries, 1/4 cup pecans with HALF the crumbs; into a greased crock. Pour over 3/4 cup water, 1/2 cup sugar, 1 tsp cinnamon stirred together. Rest of crumbs on top. Rest a few minutes, lid off, before serving. LEMON PEPPER CHICKEN (low, 3 1/2 to 6 hrs): 1 1/2 to 2 lb chicken thighs in bite-sized pieces (or breasts); 1 lb baby potatoes; 1 lb baby carrots; 1/2 cup diced onion. Top with 2 tbsp minced garlic, 1 tbsp lemon pepper seasoning, 1 tsp thyme, 1/4 cup butter in the middle, 1/2 cup chicken stock. Squeeze a halved lemon over, slice it, lay the slices on top. Done at 165°F, potatoes fork-tender. THE ONE TIME YOU THROW IT OUT Power went out while you were away? Throw it out, even if it looks done. Thaw meat in the refrigerator first, never frozen. Warm leftovers on the stove or in the microwave until steaming, never in the slow cooker, and refrigerate them within 2 hours.